another stork at the Goose

This next generation is guaranteed to have good taste.

Chris B. was Manager here at Goose the Market and Ally was Pastry Chef at Recess before they moved to Milwaukee to open their own place, Love Handle.

From all of us at the Goose, congratulations and lots of love to Chris B. and Ally! These proud parents would like to introduce Sylvia Odessa, born October 17, 2013, weighing in at 6.66 lbs. Mom, Baby, and Dad are all doing well!

Order you locally handmade Ham Stand

Blacksmith Mark Thomas

This time last year, Goose the Market and northern Indiana Blacksmith Mark Thomas began working together to design an original, hand-forged Ham Stand based on those used to hold & slice dry cured hams in Italy, Spain, and France.

Visit Goose the Market or view our photo album to check out the beautiful and perfectly functional Ham Stand created by hand on the forge & anvil of this talented Hoosier blacksmith!

With the holidays approaching, we're proud to offer these Ham Stands to our guests for purchase. Folks who pre-order them today can expect to pick 'em up around Thanksgiving: 317-924-4944

• original design hand-forged in Indiana
• adjustable hinge securely holds dry-cured hams of various shapes and sizes
• attractive presentation also makes slicing easy

Call us at 317-924-4944 or stop in at Goose the Market and pre-order your Ham Stand today to ensure arrival around Thanksgiving.

Your $50 deposit will be put toward the final cost of the Ham Stand: $178 each

Wanna be part of the Goose gaggle? Now hiring!

Goose the Market is accepting applications for a
part-time Meat Monger and a full-time Barista.

Please apply in person at Goose the Market at 2503 N Delaware St. ideally between the hours of 2-4pm Monday through Friday. No phone calls, emails, or social media inquiries, please.

Meat Monger work includes:
• greet guests & receive orders
• learn about a quickly rotating selection of products
• make sandwiches & slice orders
• maintain organization & cleanliness
• plus more!

Barista work includes:
• greet guests & answer questions over the phone & in person
• serve gelato & coffee drinks
• ring up sales & bagging purchases
• stocking & cleaning
• plus more!

Desirable qualities for both positions include:
• passion for great food & drink
• learn quickly
• maintain positive attitude & team spirit
• commitment to exceptional front-line customer service
• prior retail, food service, or culinary experience is a plus but not required

Please apply in person at Goose the Market at 2503 N Delaware St. ideally between the hours of 2-4pm Monday through Friday. No phone calls, emails, or social media inquiries, please.

Now hiring! Part-time Enoteca Position

Goose the Market is currently accepting applications for a part-time Enoteca position of mostly evening and weekend shifts. Wages include an hourly salary plus tips.

At the Goose, our team is passionate about great food and good people. Sharing this passion means:

• learning about a quickly rotating selection of products.
• maintaining a great attitude & team spirit in a fast-paced work environment.
• effectively interacting with guests to provide exceptional front-line customer service.

The Goose's Enoteca--a casual place to drink wine--combines retail sales of beer, wine, and dry goods along with table-side service of drinks & dishes. The ideal candidate is:

• a people person with a passion for sharing great food and drink.
• a self-starter who can prioritize tasks and accomplish them independently and reliably.
• able to multitask and keep customers as the number one priority.

Prior experience serving, plating dishes, and working with beer and wine in a professional setting is beneficial.

Please apply in person at Goose the Market at
2503 N Delaware St. Indianapolis IN 46205
No phone calls, emails, or social media inquiries, please.

The Goose Gang Guide: staff picks on what's honking hot this week (Jordan)

Jordan gets behind the counter at both Gooses (er, Geese?).

By day he helps the Smoking Goose team make meat treats and on evenings and weekends, he slices cheese & charcuterie for guests here at Goose the Market. That full schedule keeps him busy...and hungry.

That's why local Amelia's Focaccia is at the top of his list. Delivered to Goose the Market fresh each morning, "it's the only bread I eat sandwiches on," he says.

Jordan likes that the generous slab of herby bread dotted with bits of toasty cheese is easy to cut into four squares for four sandwich servings. "After cutting it in four, I cut each piece in half the long way for my sandwich top and bottom," he explains. "It's got so much flavor and is nice and soft."

Those filling focaccia sandwiches help keep up Jordan's strength between his two jobs but also between rides.

When he's not at either Goose, you might find him peddling Indy guests in his licensed pedicab. "We worked the Brickyard 400 and MotoGP," Jordan says. "We're getting a day permit so we can pedicab during the Chelsea/Inter game, too." Hmmm, with a focaccia & salumi sandwich in hand, Jordan's customers may just know which team he's rooting for!

The Goose Gang Guide: staff picks on what's honking hot this week

Not all the kids in La Porte grow up eating South American soul food...

Kevin's Brazilian mom fell in love with his Hoosier dad during a teaching exchange. So in a corner of Indiana, Kevin and his siblings grew up around a table laden with Brazilian home cooking. Feijoada--Brazil's traditional black beans and rice--is still his top pick if he had to choose his last meal. 

Another Brazilian tradition, the churrasco, may have inspired Kevin's passion for protein. He knows it's as much about the grilling and the party as it is about the time honored tradition of butchering and sausage making.

After culinary school, Kevin took his meat parade to Virginia where he interned with local butchers and charcuterie producers. Earlier this spring, he joined Goose the Market's staff as another assistant manager.

So what's in the case this week that's keeping Kevin hungry? He's craving a break from the southern continent with fresh, whole rabbit from Gunthorp Farms in LaGrange, Indiana.

"You can't go wrong using rabbit shoulders and legs for a twist on coq au vin (lapin au vin?), but my favorite way to prepare it is super easy," he says. "Keep it whole and season the outside with olive oil, salt & pepper. Stuff the cavity with fresh herbs and veggies then roast for about an hour or so at 350F."